What fish is your favorite and how do you prepare it?

[Anonymous]

I am looking for good fish recipes for my picky 16 year old DD, who likes fish, but I am running out of ideas. My favorite is steamed Norwegian salmon, which I ate in Norway but can't ever make it as good. Any Scandinavians here who can give me some tips? I do have a steamer. I also love rainbow trout and cod, skin on as well. I also ate fresh caught tuna from the Indian Ocean while traveling, grilled and it was yummy, but here I always manage to butcher fresh tuna. Thanks so much for any suggestions!

[Anonymous]

Salmon. We eat it about once a week.

But first, any "Norwegian" salmon you get here is most likely farmed Atlantic salmon.

Get Wild Alaskan--King or Sockeye.

--Maple syrup, garlic, ginger & soy (serve with wasabi)
--Olympia
--Cajun
--Lemon butter and dill with tzatziki
--mustard & honey

I usually bake it for 30 min. @ 350 or put it on the grill over low heat for 20 min.

Salmon (most fish) if you use a fillet is so easy you can do almost anything to it!

[Anonymous]

I love salmon. I used to work in a high end restaurant and usually cook it the way we did there.

Use a skillet (cast iron if you have it) over high heat. Use your preferred oil (evoo can’t take super high heat). Sear the seasoned salmon filet non-skin side first. Once the color is good flip the salmon, toss in a knob of butter and a couple of crushed garlic cloves. Tilt the pan so that the butter pools close to you and use a tablespoon to baste, baste, baste until the salmon is done to your liking. To me salmon is best just before it becomes fully flakey; still slightly darker orange in the very middle.

I also like a good white fish (like rockfish) cooked en papillote (in a parchment paper envelope with vegetable strips, herbs and wine- you can look up how to do this), and trout amandine.

[Anonymous]

Anonymous wrote:Salmon. We eat it about once a week.

But first, any "Norwegian" salmon you get here is most likely farmed Atlantic salmon.

Get Wild Alaskan--King or Sockeye.

--Maple syrup, garlic, ginger & soy (serve with wasabi)
--Olympia
--Cajun
--Lemon butter and dill with tzatziki
--mustard & honey

I usually bake it for 30 min. @ 350 or put it on the grill over low heat for 20 min.

Salmon (most fish) if you use a fillet is so easy you can do almost anything to it!

Thank you for the advice! I think I might be over cooking it, since DD won't eat it next day.

[Anonymous]

Anonymous wrote:I love salmon. I used to work in a high end restaurant and usually cook it the way we did there.

Use a skillet (cast iron if you have it) over high heat. Use your preferred oil (evoo can’t take super high heat). Sear the seasoned salmon filet non-skin side first. Once the color is good flip the salmon, toss in a knob of butter and a couple of crushed garlic cloves. Tilt the pan so that the butter pools close to you and use a tablespoon to baste, baste, baste until the salmon is done to your liking. To me salmon is best just before it becomes fully flakey; still slightly darker orange in the very middle.

I also like a good white fish (like rockfish) cooked en papillote (in a parchment paper envelope with vegetable strips, herbs and wine- you can look up how to do this), and trout amandine.

Ok, basting it, I didn't know about that, I end up with uncooked middle and overcooked ends. I do make a pretty good whole trout in the oven, my DD won't eat it with bones. I know, I should cater to her, but since June I am SAH and well, I have time...

[Anonymous]

Anonymous wrote:I love salmon. I used to work in a high end restaurant and usually cook it the way we did there.

Use a skillet (cast iron if you have it) over high heat. Use your preferred oil (evoo can’t take super high heat). Sear the seasoned salmon filet non-skin side first. Once the color is good flip the salmon, toss in a knob of butter and a couple of crushed garlic cloves. Tilt the pan so that the butter pools close to you and use a tablespoon to baste, baste, baste until the salmon is done to your liking. To me salmon is best just before it becomes fully flakey; still slightly darker orange in the very middle.

I also like a good white fish (like rockfish) cooked en papillote (in a parchment paper envelope with vegetable strips, herbs and wine- you can look up how to do this), and trout amandine.

Do you keep it on the high heat til it’s done? I’ve always seared it then lowered the temp til cooked through. But mine’s never restaurant good.

[Anonymous]

Another one for salmon. I like wild Sockeye or King, but there are some sources for Norwegian salmon that are decent. I used to get mine from the fish place in Mosaic and am really looking forward to their new shop opening - they carried a Norwegian salmon that was actually very good (and I NEVER eat farmed Atlantic salmon).

Anyway. Overcooking will absolutely ruin salmon. I like roasting it, but you have to watch it carefully to pull it out at the right time - the center should still be just a bit dark, and the edges flake easily. It'll continue cooking from carryover heat when you pull it out. I like it seasoned simply with EVOO, garlic powder, and chopped basil, with some lemon squeezed on at the table.

Next favorite is cod. Season serving-size portions with salt and pepper, and dredge in flour. Heat oil in a large skillet and cook the cod until browned on all sides and nearly cooked. Remove to a plate. Add equal portions lemon juice and orange juice to the pan (I use a couple TB each for 4 servings of fish), stir to deglaze, and simmer until it reduces to a thick glaze. Add the fish back in, turning to coat, and cook until heated through.

[Anonymous]

My picky eater was always more affected by texture than taste. I would pay more attention to how you are cooking the fish than what kind of fish it is. Some kids like a little breading, some do not, some like sauce, some do not, some like broiled, some like fried. You get my point.

[Anonymous]

NP here. I don’t really care for cod because it’s so tasteless, but will try your recipe!

[Anonymous]

Catfish fried or blackened...yum

[Anonymous]

Anonymous wrote:NP here. I don’t really care for cod because it’s so tasteless, but will try your recipe!

PP again - cod is great because it's such a blank slate. It is very mild, which means it carries nearly any flavor profile.

I also like it cut into 2" chunks and simmered in crushed tomatoes and white wine with lots of garlic and fresh herbs. Or rubbed with a strong spice mixture or curry powder and roasted.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I love salmon. I used to work in a high end restaurant and usually cook it the way we did there.

Use a skillet (cast iron if you have it) over high heat. Use your preferred oil (evoo can’t take super high heat). Sear the seasoned salmon filet non-skin side first. Once the color is good flip the salmon, toss in a knob of butter and a couple of crushed garlic cloves. Tilt the pan so that the butter pools close to you and use a tablespoon to baste, baste, baste until the salmon is done to your liking. To me salmon is best just before it becomes fully flakey; still slightly darker orange in the very middle.

I also like a good white fish (like rockfish) cooked en papillote (in a parchment paper envelope with vegetable strips, herbs and wine- you can look up how to do this), and trout amandine.

Do you keep it on the high heat til it’s done? I’ve always seared it then lowered the temp til cooked through. But mine’s never restaurant good.

Yes, but when basting the pan is tilted at about a 30/40 degree angle, so in effect it is finishing at a lower heat setting.

[Anonymous]

I cook wild salmon with Paul Prudhomme’s “seafood magic” spice blend.

My 8 year old loves when I make salmon omelets with leftovers—I just break it into small chunks, warm it up in the pan with a little butter, then pour in a couple of beaten eggs, flip when set enough. Not a classically made omelet but it works.

[IreneBlack]

Salmon.

[Anonymous]

Fried catfish, but I’m not good at making it myself.

So, another vote for salmon. Really any quick marinade or herbs and then a pop in a hot oven. I used to do a fancy dill cream sauce, but found it overwhelmed the fish.